elegraph's Profile

Title Last Reply

food safety

We place the lettuce in a colander first, then spray it clean and let it drain and dry. Whatever sits in water spreads any bacteria. That's why we thaw frozen food under running water.

Jul 12, 2014
elegraph in General Topics

need a recipe for odd meats

Sounds like the beginnings of a good old-fashioned booya!

Jul 11, 2014
elegraph in Home Cooking

Pickled Herring

We live in Wisconsin so northern pike is commonly pickled here; Lake Superior whitefish work well; herring, ciscoes (lake herring) or cod are fine. I'd avoid the stronger, oilier fish, like salmon, mackerel, catfish, tuna, etc. After the fish is pickled you can add evaporated milk for a creamier version but we like ours pretty tart. The fillets should be cut into 1" pieces so they pickle evenly. Eat them on saltines or your favorite snack crackers.

Jul 11, 2014
elegraph in Home Cooking

Pickled Herring

This is a pickled fish recipe from a friend of mine, ca. 1970. Use whatever mild white fish you have available. Sorry, no cream sauce but this recipe could get you started.

cleaned fish fillets
2 c. canning salt (i.e., not iodized salt)
2 tsp. mustard seed (yellow)
2 c. white vinegar
1 tsp. whole cloves
1 1/4 c. white sugar
1 tsp. whole allspice
bay leaves
onion slices
small hot red peppers

In large container, such as a large ice cream pail, fill 1/2 full of water. Add canning salt, stirring to dissolve until the solution will float an egg. Put raw fillets in water; refrigerate 36 hours. Drain and rinse well.

Discard salt water. Replace fillets in pail and cover with white vinegar. Refrigerate 48 hours.

Combine spices, sugar, vinegar and stir to dissolve; boil 5 minutes and allow to cool. Cut fillets in small pieces; pack in pint jars with a layer of fish, layer of onion slices, one red pepper and one bay leaf. Pour brine over fish. Refrigerate; ready to serve in 2 days.

Jul 10, 2014
elegraph in Home Cooking

I always ruin dried chickpeas - any tips?

Chef Anne Burrell uses a "5 bean test" to determine if a batch of dried beans has been cooked long enough. After 45 minutes, sample 5 chickpeas at random and if they aren't all tender, continue cooking and testing every 15 minutes.

Jul 04, 2014
elegraph in Home Cooking

Question About Still

Sadly, he and his friends drank it all. He dismantled it after my mom let a meter reader go downstairs and he was afraid he'd get turned in to the feds. Boy, he was mad for awhile.

Jul 04, 2014
elegraph in Food Media & News

Question About Still

My dad had a whiskey still in the basement of our home in Minneapolis back in the '60s. His cousin traced their family back to the hills of Tennessee, and from there back to western Pennsylvania, scene of the Whiskey Rebellion. No doubt certain proclivities were handed down generation to generation, though I can say with certainty it ended with him.

Jul 03, 2014
elegraph in Food Media & News

I'm so over...

"freshly ground black pepper" ... let ME decide what kind of pepper to use in a recipe. The word "pepper" should suffice.

Jul 02, 2014
elegraph in General Topics
1

old cookbook from Life magazine, anyway to find it?

Check this out from Open Library:

https://openlibrary.org/works/OL16054...

Jun 28, 2014
elegraph in Food Media & News

Gluten-free pancake mixes

Our family owns a breakfast place and we offer GF pancakes and waffles on our menu. We started with a mix from an expensive local source (Grandma Ferdon's) but a lot of less expensive mixes have appeared on the market lately. The prices are all over the map, and the quality varies noticeably, so I'm wondering if any of you have tried a brand mix that you really like, or if I should try making my own mix. Your thoughts?

Jun 26, 2014
elegraph in Special Diets

Tabbouleh

It's probably a regional Mid-Eastern variation. I've made it with bulghur wheat and also with Israeli couscous, all other ingredients being the same. I've made similar salads with chickpeas instead and also with the tiny pasta acini de pepe. I do not believe there is one right way though I'm sure people have their preferences.

Jun 26, 2014
elegraph in General Topics

21 Things chefs wish they could tell you.....

This is an issue we are currently discussing in our restaurant kitchen. Although we have a number of gluten-free items on our menu, both by accident and design, our kitchen is not a gluten-free environment. Add to that the number of people trying to eat gluten-free who do not have celiac disease, and does it become our business to mention that the creamed spinach they just ordered on their omelet contains wheat flour and their gluten-free pancake does not? And if we do mention that, are we now second-guessing our customer? Do we need to explain that the gluten-free waffle is made in the same appliance as our regular waffles? Seriously, we are trying to sort through these issues so we can better meet the needs of the customer. And finally, can you not tell which menu items are gluten-free or ask your server to check with the kitchen if you aren't sure?

Jun 23, 2014
elegraph in Food Media & News

21 Things chefs wish they could tell you.....

All tips are taxable regardless of the size of the party.
The server is required to report their tips to their employer, which are added to their base hourly wage and subject to federal withholding, social security, medicare, state and local withholding. Under-reporting of tips is a HUGE problem in the restaurant industry and employers are generally required to pay the taxes and penalties on this unreported income.

Jun 23, 2014
elegraph in Food Media & News

21 Things chefs wish they could tell you.....

Not sure why you think I'm putting this on you. Incentives are part of training and for servers that includes the desire to provide better service and, hopefully, better tips. How is that not professional? How do you think your service would be if tips were mandatory regardless?

Jun 23, 2014
elegraph in Food Media & News

Book Recommendation

I enjoyed reading anything by Ruth Reichl.

Jun 23, 2014
elegraph in Food Media & News

Tomato pasta sauces in cast iron?

Most tomatoes today are so low in acid that to can them safely you have to add lemon juice or vinegar. Go ahead and add your tomatoes, then reseason your pan according to manufacturer's directions if needed.

Jun 19, 2014
elegraph in Cookware

When was the last time you cleaned your fridge?

We have a small fridge and a long trip to town so I clear out expired foods once a week to make room for the stuff I need for the coming week. I clean the shelves and drawers every 2-3 months. They say the produce drawers are the "germiest" areas in the fridge. If anything rots in there I clean it right away.

Jun 18, 2014
elegraph in General Topics

Should Chopped chefs be disqualified for omitting an ingredient?

Yes, absolutely. The same rules should apply to every contestant.

Jun 18, 2014
elegraph in Food Media & News

21 Things chefs wish they could tell you.....

Although our servers are paid less than minimum hourly wage, they take home far more money than any other employee in our restaurant! Tipping should NOT be mandatory in any establishment. It is a gratuity for excellent service and a necessary incentive for many not-so-professional servers.

Jun 18, 2014
elegraph in Food Media & News
1

21 Things chefs wish they could tell you.....

Especially #9!! This drives our kitchen nuts!

Jun 18, 2014
elegraph in Food Media & News

Eating Sardines

My dad and I used to sit at the kitchen table with a can of sardines and a stack of saltines to eat them with. No need for a dish!

Jun 15, 2014
elegraph in General Topics

Cocktail Hors d'oeuvres With Wow Factor?

How about open-faced sandwiches on snack rye? There are endless possibilities. Here's a link:

http://www.danishsandwich.com/p/smrre...

Mini quiches are fun, made in tiny muffin tin cups. Look for Giada's recipe on the Food Network site.

A good artichoke dip always goes over well. You can combine it with spinach or crab, there are many versions.

Everyone I know loves deviled eggs; again there are many variations. Gluten-free.

For vegans a home-made hummus (chickpeas and tahini with any variety of seasonings) and pita crisps for dipping. Or a curried carrot dip.

Jun 09, 2014
elegraph in Vegetarian & Vegan
1

Research/ Science/ History Hounds, educate me: When did NUTRITION become a "thing"?

It turns out that J. I. Rodale popularized the term "organic" in the 1950s and defined it as growing food without the use of chemical pesticides.

Jun 09, 2014
elegraph in General Topics

What are your most-used and/or most-loved kitchen gadgets?

1. My microplane: handy for grating ginger, garlic, nutmeg, and citrus peel.

2. My lemon squeezer: Also works for limes. I have no strength in my hands and this gives me leverage.

3. My steamer basket: Useful for many vegetables, fresh or frozen.

Jun 09, 2014
elegraph in Cookware

Research/ Science/ History Hounds, educate me: When did NUTRITION become a "thing"?

Thanks, I didn't realize that.

Jun 08, 2014
elegraph in General Topics

Research/ Science/ History Hounds, educate me: When did NUTRITION become a "thing"?

Before Silent Spring there was Robert Rodale and his adherence to organic farming, nutrition and wellness. In the late '50s parents were alarmed to learn of the presence of strontium 90 in our milk supply and that ended above-ground nuclear testing. Rachel Carson raised our awareness of pesticides and influenced the removal of DDT from our food chain.

In the late 60s the largest generation ever born came of age, well-educated, opinionated, idealistic and determined to change the world. Everything this generation has embraced has become "a thing" by sheer numbers if nothing else. Communes, food co-ops, vegetarian/vegan/macrobiotic diets, whole food, local food, organic food and so on exploded in popularity during this time.

Jun 07, 2014
elegraph in General Topics

Wait times at restaurants and worthiness of food

We had reservations at Club 77, a local supper club, and we still waited in line for over an hour. The food was definitely worth it, and the owner comped a round of drinks with an apology for the party ahead of us who wouldn't vacate the table. IMHO, where there's a wait, it's usually worth it.

May 29, 2014
elegraph in Not About Food

vacation food planning?

We've found the handiest thing at a vacation rental to be a slow cooker. Day 1 large roast beef with potatoes etc; Day 2 cold roast beef sandwiches. And so on.

May 29, 2014
elegraph in General Topics

So annoyed with dinner guest

He doesn't have that politeness gene most adults have... that's it in a nutshell. The guy has no social filter. Think of him as your Sheldon Cooper. Nothing you do or say will change him but could well damage the relationship with your friend. For her sake, tolerate him in silence but continue to treat him as you would any other guest.

May 27, 2014
elegraph in Not About Food
7

Diners Drive-ins and Dives

We DO own a restaurant and I would be extremely reluctant to have us featured on DDD or any other food show. According to the SBA, a major reason for business failure is growing too rapidly. We're already operating at maximum capacity and do not have room to expand inside or out. I like free publicity as well as anyone but you CAN have too much of a good thing.

May 27, 2014
elegraph in Food Media & News
1